Wild turkey is a fantastic meat that might be more acceptable to those nervous about trying wild game, and these sandwiches are a great way to enjoy it. To start with, I smoke a wild turkey breast using Hank Shaw’s recipe: Smoked Boneless Turkey Breast Recipe – Smoked Wild Turkey Breast (honest-food.net) (This requires three days of curing in your fridge to prep, so plan ahead!). Turkey and cranberry is a classic taste combination, so you can use cranberry spread or jam or preserves, but I encourage you to use lingonberry if you remember to buy it at the store. It’s similar to cranberry, but a little better in my opinion.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 | Smoked wild turkey breast |
| lingonberry or cranberry preserves or spread or jam | |
| Brie, Swiss, Provolone, or other cheese | |
| mayonnaise | |
| croissants |
How to Prepare
- Smoke turkey breast according to Hank Shaw’s recipe above, or some other similar recipe (three days of curing).
- Set oven to 350⁰F.
- Spread Duke’s mayo on the inside of the opened croissants.
- Next add your smoked turkey breast. I typically tear the meat into smaller bite-size pieces.
- Spread a layer of lingonberry or cranberry on the sandwich.
- Add a layer of cheese. I loved the sandwich with Swiss, but then my wife suggested we try brie. The brie is superior.
- Place the sandwiches on a cookie sheet and let them warm in the oven until the cheese has melted to your preference.